Leg of Mutton of Seven Hours
From The Dudley book of cookery and household recipes, 1909
Ensure the mutton is tender before cooking.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 33. The excerpt below is the record exactly as published.
LEG OF MUTTON OF SEVEN HOURS CHOOSE a leg of mutton which has a short knuckle bone, leave it some days to tender (when killed with the wind in the north it preserves better) then take out the bone of the mutton to the knuckle bone and lard it inside in the way hams are larded with truffles, pepper- corns and two anchovies, seasoning lightly the interior of the leg of mutton with salt, spice, &c. Tie it up with string to give it a round shape. After having cut the end off the knuckle bone you coat it in good braise, cover it with some slices of veal and the carcasses and remains of chickens. Sprinkle the whole with half a glass of dry white wine and an equal quantity of good hanillan
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